To see some of Thierry's creative pieces, click here.

Thierry Schmitt is a French master pastry chef with over 30 years of experience in artisanal baking.

Thierry enrolled in a high school artisanal patisserie apprenticeship in Strasbourg, France, and quickly discovered his calling: making delicious breads, chocolate and ice cream. After several years of training in these subjects, Thierry won a prestigious position with the French Army in Landau, making pastries and appetizers for officers alongside some of the region’s most talented chefs.

In 1991, while continuing his studies at the professional pastry school Capa Chambre de Metiers d’Alsace, Thierry opened his own boulangerie-patisserie and salon-de-thé in Haguenau. The business took off after Thierry won a Gold Medal at the prestigious European Fair of Strasbourg for an artistic piece of pulled sugar: a violin and portrait of Mozart, celebrating the 200th anniversary of the great composer’s life.

Thierry moved to Toronto in 1995 and continued his culinary work in two top posts. He taught post-diploma courses in French baking, pastry art and advanced patisserie art at George Brown College. He perfected his cake, pastry, chocolate and sugar talents while leading a team of pastry chefs and apprentices.

Patisserie La Cigogne opened on Bayview in June of 2003, with Thierry slowly building his inventory of French breads, baguettes and pastries – from desserts and croissants to Danishes and wedding cakes. As the store has grown, Thierry has introduced more Alsatian classics and traditional French delicacies, to which he adds his own modern twists. The challenge of serving a multicultural clientele in Toronto constantly pushes him to experiment with different flavours and textures to match the local tastes.

He has won many recognitions for his work, including numerous commendations from the Pastry Chef’s Guild of Ontario, where he is a member and gives demonstrations to other chefs. He also received second place in Baking Creativity at the Toronto Bakery Showcase in 2002. When he’s not zipping between his ovens, baking Toronto’s finest croissants, Thierry likes to maintain his black-belt karate skills, grill in his backyard and spend time with his family.